Hey y’all! If you’re craving a cake that’s incredibly gooey, rich, and loaded with chocolate and toffee, this Heath Bar Poke Cake is just what you need. Perfect for potlucks, birthdays, holiday gatherings, or simply to satisfy your sweet tooth, this moist and decadent dessert is guaranteed to become a family favorite. It comes together with minimal effort, but delivers maximum flavor and fun—let’s get cooking!
Why You’ll Love This Heath Bar Poke Cake
- Super easy to make using a box cake mix and simple ingredients.
- Each bite is incredibly moist and flavorful, thanks to the caramel and sweetened condensed milk.
- Crunchy toffee bits on top add an irresistible texture contrast.
- Perfect for making ahead—this cake tastes even better the next day!
- A crowd-pleasing dessert fit for any celebration.
Ingredients for Heath Bar Poke Cake
- 1 box (15.25 oz) chocolate cake mix (plus required eggs, oil, and water as per box instructions)
- 1 can (14 oz) sweetened condensed milk
- 1 jar (12 oz) caramel sauce
- 1 container (8 oz) frozen whipped topping, thawed
- 4 regular-size Heath Bars (1.4 oz each), chopped, or 1 cup Heath toffee bits
Directions: How to Make the Perfect Heath Bar Poke Cake
1. Bake the Chocolate Base
- Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking pan with nonstick spray or parchment paper.
- Mix and bake the chocolate cake according to the box instructions. This usually takes about 25-28 minutes.
- Let the cake cool for 5 minutes.
2. Poke & Soak
- With the handle of a wooden spoon, poke holes all over the warm cake, spaced roughly 1 inch apart.
- Slowly pour the sweetened condensed milk over the cake, letting it soak into the holes.
- Pour the caramel sauce evenly over the cake, focusing on the holes for extra gooeyness.
3. Chill, Decorate, and Enjoy
- Allow the cake to cool completely, then cover and refrigerate for at least 1 hour (or overnight for best results).
- Spread the whipped topping evenly over the chilled cake.
- Sprinkle chopped Heath bars or toffee bits generously on top.
- Slice, serve, and savor the deliciousness!
Notes for the Best Heath Bar Poke Cake
- For more chocolatey richness, drizzle some chocolate syrup along with the caramel (learn how here).
- If you can’t find Heath bars, Skor or any toffee bar works just as well.
- Letting the poke cake chill overnight ensures it’s extra moist and flavorful.
Heath Bar Poke Cake Variations
- Peanut Butter Crunch: Use Reese’s cups or peanut butter chips instead of Heath bars.
- Turtle Poke Cake: Replace toffee bits with chopped pecans and mini chocolate chips.
- White Chocolate Toffee: Substitute the chocolate cake mix for a white or yellow mix and top with white chocolate chips.
Required Equipment for Heath Bar Poke Cake
- 9×13-inch baking pan
- Mixing bowls
- Electric mixer or whisk
- Wooden spoon (for poking holes)
- Spatula
- Measuring cups and spoons
Heath Bar Poke Cake Storage & Shelf Life
Store the covered cake in the refrigerator for up to 5 days. For the freshest texture, serve within 48 hours. You can also freeze individual slices for up to 2 months—just wrap tightly in plastic wrap and foil.
Pairings and Serving Recommendations
- Serve chilled with a scoop of vanilla ice cream.
- Pair with a bold cup of coffee, hot chocolate, or even a salted caramel latte.
- Drizzle extra caramel on each slice for added indulgence.
Pro Tips for Irresistible Heath Bar Poke Cake
- Use room-temperature ingredients to ensure a smoother batter (read why here).
- Let the cake cool slightly (about 5 minutes) before poking and pouring the sauce—it helps soak without making the cake soggy.
- Chill before adding whipped topping so it doesn’t melt or slide off (see tips).
FAQ: Heath Bar Poke Cake
- Can I make Heath Bar Poke Cake ahead of time?
- Absolutely! In fact, it gets even better after chilling overnight in the fridge.
- Can I use homemade whipped cream?
- Yes, just whip 1 1/2 cups of heavy cream with 3 tbsp sugar until stiff peaks form and use in place of whipped topping.
- Is Heath Bar Poke Cake safe to freeze?
- Yes—just wrap individual slices well and freeze for up to 2 months; thaw overnight in the refrigerator before serving.
Prep Time: 15 minutes
Cook Time: 25-28 minutes
Total Time: 1 hour and 30 minutes (includes chilling)
Ingredients
- 1 box (15.25 oz) chocolate cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 can (14 oz) sweetened condensed milk
- 1 jar (12 oz) caramel sauce
- 1 container (8 oz) whipped topping, thawed
- 4 Heath Bars, crushed
Instructions
-
1Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan.
-
2Prepare the chocolate cake mix according to the package instructions using water, oil, and eggs. Pour the batter into the prepared pan.
-
3Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool for 10 minutes.
-
4Using the handle of a wooden spoon, poke holes all over the cake. Pour the sweetened condensed milk evenly over the cake, allowing it to soak into the holes. Repeat with the caramel sauce.
-
5Allow the cake to cool completely, then spread the whipped topping evenly over the surface. Sprinkle crushed Heath Bars on top.
-
6Refrigerate for at least 1 hour before serving for best results.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
